Indulge in the richness of creamy bacon and mushroom pasta—a dish that combines smoky bacon, earthy mushrooms, and a luscious cream sauce with perfectly cooked pasta. This recipe is a restaurant-quality meal that’s easy to prepare, making it a perfect option for a family dinner or a cozy date night at home.
Ingredients:
- 12 oz (340 g) pasta (fettuccine, penne, or spaghetti)
- 6 oz (170 g) bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth (or vegetable broth)
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.
- Prepare the bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté the aromatics: Add olive oil to the same skillet with the bacon fat. Stir in the chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Make the sauce: Lower the heat to medium-low. Pour in the heavy cream and chicken broth, stirring gently to combine. Allow the mixture to simmer for 3–4 minutes until slightly thickened.
- Add the cheese: Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce further. Add salt and pepper to taste.
- Combine the ingredients: Toss the cooked pasta into the sauce, ensuring it’s well coated. If the sauce is too thick, use some of the reserved pasta water to loosen it. Add the crispy bacon back to the skillet and mix well.
- Garnish and serve: Plate the pasta and garnish with fresh parsley. Serve immediately with additional Parmesan cheese on the side.
Conclusion:
This Creamy Bacon and Mushroom Pasta is the epitome of comfort food, bringing together rich, savory flavors in a silky sauce. It’s a simple recipe that feels gourmet, making it a fantastic choice for entertaining or treating yourself to a hearty, satisfying meal. One bite, and it’s sure to become a new household favorite!
Creamy Bacon and Mushroom Pasta: A Comforting Feast in Minutes
A quick and indulgent pasta recipe featuring smoky bacon, earthy mushrooms, and a creamy Parmesan sauce. Perfect for a satisfying weeknight dinner or special occasion meal.
Ingredients
- 12 oz 340 g pasta (fettuccine, penne, or spaghetti)
- 6 oz 170 g bacon, chopped
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225 g mushrooms, sliced (button or cremini)
- 1 cup 240 ml heavy cream
- 1/2 cup 120 ml chicken broth (or vegetable broth)
- 1/2 cup 50 g grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.
- Prepare the bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté the aromatics: Add olive oil to the same skillet with the bacon fat. Stir in the chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.
- Make the sauce: Lower the heat to medium-low. Pour in the heavy cream and chicken broth, stirring gently to combine. Allow the mixture to simmer for 3–4 minutes until slightly thickened.
- Add the cheese: Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce further. Add salt and pepper to taste.
- Combine the ingredients: Toss the cooked pasta into the sauce, ensuring it’s well coated. If the sauce is too thick, use some of the reserved pasta water to loosen it. Add the crispy bacon back to the skillet and mix well.
- Garnish and serve: Plate the pasta and garnish with fresh parsley. Serve immediately with additional Parmesan cheese on the side.